Perfectly hard-cooked eggs stuffed with creamy carrot filling and topped with green onions are always a hit at any gathering, make these for your next cookout and watch them disappear in a blink of an eye!

Carrot Deviled Eggs Recipe

Deviled eggs are easy appetizers and summer healthy snacks. These carrot-stuffed eggs are made easier by using the steam egg cooking method for the fastest peeling possible. This recipe is one of the greatest and most fun ways to use up all those hard-boiled eggs left after Easter. But they’re also great year-round for a healthy high-protein snack or as a quick grab-and-go breakfast. They’re also a staple at almost every holiday and potluck occasion, especially Easter.

Ingredients For Carrot Deviled Eggs

• Eggs: Large hard-boiled eggs made by any method—boiled or steamed.
• Carrot: Very fine-grated (use the fine side of the grater box) for texture and taste.
• Parmesan Cheese: Adds a rich, sharp taste with a strong savory flavor and granular texture.
• Green Onions/Scallions: Green part only, for a nice fresh, mild oniony flavor.
• Fresh Parsley: Gives it a nice fresh, herbal flavor, primarily for garnishing.
• Avocado Mayonnaise: Made with avocado oil and eggs (instead of vegetable oil).
• Dijon Mustard: Just a little touch adds depth of flavor and creaminess.
• Sweet Paprika (optional): Adds a little color and flavor. For a spicier taste, use smoked paprika.
• Pink Salt and Four Peppercorns: As seasoning for an overall taste. Adjust to your liking.

Carrot Deviled Eggs

• 6 large, hard-boiled eggs (300g) peeled
• 2/3 cup (about 1 medium-sized/85g) raw carrot, peeled and finely grated
• 2 tablespoons (12g) thinly sliced green onions, green part only
• 2 tablespoons (8g) finely chopped fresh parsley, more for garnishing
• 1/4 cup (25g) finely shredded Parmesan cheese
• 2 tablespoons (30g) avocado oil mayonnaise or regular mayonnaise, more if needed
• 2 teaspoons (10g) Dijon mustard
• 1/4 teaspoon (1g) pink or kosher salt, to taste
• 1/8 teaspoon (0.4g) ground four peppercorns or black pepper, to taste

Recommended Equipment

• Mini/Small Masher: Or fork to mash the egg yolks into a creamy texture.
• Pastry Bag: For easy filling of egg whites and creating beautiful rosettes.

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How To Make Carrot Deviled Eggs

Prepare the Eggs: Start with hard-boiled or steamed eggs. Peel, rinse under cold water, and pat them dry with a paper towel.

Remove the Egg Yolks: Cut the hard-boiled eggs in half lengthwise. Gently bend the egg white to remove the egg yolks, which should come out easily. Place the yolks in a mixing bowl and set the egg white halves on an egg tray or platter.

Mash Egg Yolks: Use a small masher or a fork to mash the egg yolks until smooth and lump-free.

Make Egg Filling: Add finely grated carrots (use the fine side of the grater box), finely grated Parmesan cheese, chopped fresh parsley, chopped green onions or chives, salt, ground black pepper, and sweet paprika if using. Mix in the mayonnaise and Dijon mustard until everything is well combined.

Adjust Seasoning: Taste and adjust the seasonings if needed, especially if adding more paprika and cheese for topping.

Note: Parmesan cheese, mayonnaise, and other seasonings will add some saltiness.

Fill Egg Whites: Use a spoon or fill a pastry bag with yolk filling and pipe about 1.5 to 2 tablespoons (22.5 grams) of the filling into each egg white half.

Garnish and Serve: Garnish with fresh parsley, green onions, Parmesan cheese, or a sprinkle of sweet paprika. For the best flavor and texture, refrigerate the filled eggs for at least an hour before serving. This allows the flavors to blend, and the filling to set.

What Are Deviled Eggs?

Deviled eggs are hard-boiled eggs that have been halved, and the yolks are removed and mashed with various ingredients such as mayonnaise, mustard, and seasonings, then the yolk mixture is stuffed back into the egg whites and garnished with paprika or any other toppings.

Why Are They Called “Deviled” Eggs?

According to Wikipedia, the word ‘deviled‘ began to be used in conjunction with food in the 19th century and indicated that the food was either spicy or zesty.

Recipe Tips For Best Results

• Quality: Use fresh herbs and high-quality mayonnaise, as they make a difference in taste.
• Eggs: Ensure all the eggs are boiled evenly. Inconsistencies can lead to varying yolk textures.
• Gently remove yolks from the egg whites to avoid damaging the delicate egg white halves.
• Filling: Mash egg yolks until they’re perfectly smooth, for creamy filling without lumps.
• Season Wisely: Adding more seasoning than fixing an overly seasoned mixture is easier.
• Texture: Finely grate carrot for a balanced crunch that enhances without overpowering.
• Serve Fresh: Enjoy eggs soon after making or assemble them closer to serving time.

Storage and Serving

Make-Ahead: This recipe can be prepared 2 hours ahead of time. Cover and refrigerate until serving.

Storage: Place them in an airtight container, refrigerate, and consume within 2-3 days of preparation.

Serving: Enjoy cold for the best flavor and texture. Avoid prolonged room temperature exposure.

Yields: 12 egg halves / 474 grams in total
Servings: 6 servings of 2 egg halves / 79 grams

Serving Suggestions

• Snack: Enjoy them as a protein-rich snack that energizes you throughout the day.
• Salad: Top a green salad with a deviled egg for an elegant appetizer or a beautiful light meal.
• Party Platter: Create a deviled egg platter with a mix of traditional and carrot-filled versions.
• Mini Bites: Pair them with other small bites or finger foods for a diverse and satisfying meal.
• Brunch: Include them in a breakfast/brunch menu alongside other dishes for a delightful addition.

You May Also Like…

• How-To Make Steamed Hard-Boiled Eggs
• Spinach and Cottage Cheese Egg Bites Recipe
• Red Pepper and Goat Cheese Fritatta Recipe

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